Shrimp And Vegetables Mandarin
|Water||1 Cup (16 tbs)|
|Canned mandarin oranges||11 Ounce, drained, liquid reserved (1 Can)|
|Instant chicken broth||1⁄2 Ounce (Two 1/4 Ounce Each Envelope)|
|Cornstarch||1 1⁄2 Tablespoon|
|Garlic powder||1⁄8 Teaspoon|
|Medium shrimp||1 Pound, shelled and cleaned|
|Green onions||1 Bunch (100 gm), thinly sliced|
|Frozen pea pods||6 Ounce, Defrosted (1 Package)|
|Sliced mushrooms||4 1⁄2 Ounce, drained (1 Jar)|
|Slivered almonds||1 Tablespoon|
Add enough water to reserved syrup to equal 1 1/2 cups.
In 2-quart casserole, combine syrup mixture, broth, cornstarch and garlic.
Cook at HIGH 3 1/2 to 4 1/2 minutes, or until mixture is thickened; stir twice.
Stir in shrimp, onions, pea pods and mushrooms.
Cook, covered with lid, at HIGH 2 minutes and at MEDIUM 5 to 6 minutes, or until shrimp is tender; stir once.
Stir in oranges and almonds.
Let stand, covered, 5 minutes before serving.